Chocolate Cake Bread
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0.0
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Unrated
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Prep Time
1 hr
-
Cook Time
mins
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Bread Dough Proof
1 hr
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Servings
8 people
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Calories
285 kcal
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Course
Dessert
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Cuisine
International
Chocolate Cake Bread
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Easy homemade Chocolate Cake Bread serves up the perfect combination of rich chocolate cake and fluffy bread in one delightful treat. It's one of the most delicious recipes for a decadent dessert or a unique and indulgent breakfast.
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Ingredients
Bread Dough
- 1 1/2 cups (175 g) bread flour
- 2 tablespoons caster sugar
- 1/4 teaspoon salt
- 1 teaspoons (4 g) active dry yeast
- 1 1/2 tablespoons beaten egg
- 1/3 cup (90 ml) milk
- 1 2/3 tablespoons (25 g) unsalted butter softened
Chocolate Cake
- 1/4 cup unsalted butter melted
- 1 (50 g) chocolate bar (or 10 g cocoa powder)
- 1/4 cup (60 ml) milk
- 3 egg yolks
- 1/2 cup (80 g) cake flour
- 3 egg whites
- 1/4 cup (60 g) caster sugar
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Instructions
- Add bread flour, caster sugar, salt, active dry yeast, beaten egg, and milk to a large mixing bowl. Knead the ingredients with a stand mixer fitted with a dough hook until a dough forms. Add the softened butter and continue to knead for 10 to 15 minutes, until the dough is smooth and elastic. (You may also knead the dough by hand.)
- Cover the dough with plastic wrap and let it rise in a warm area for 40 minutes, or until doubled in size. Meanwhile, prepare the chocolate cake and preheat the oven to 302°F (150°C).
- Melt the butter and chocolate bar in a small pot over low heat. Transfer the mixture to a large bowl and let it cool slightly. Next, whisk in the milk, egg yolks, and sifted cake flour. Mix until no dry flour remains, but be careful not to overmix. Set the batter aside.
- Add the egg whites to a separate mixing bowl and beat with an electric hand mixer until foamy. Continue beating while adding the caster sugar in 3 batches, and keep beating until stiff peaks form.
- Fold 1/3 of the whisked egg whites into the batter and gently mix to combine. Then, fold in the remaining egg whites and mix gently. Pour the batter into a 10" x 14" (25 x 35 cm) baking tin lined with parchment paper. Bake for 20 minutes. Once the cake is baked, remove it from the oven and let it cool. Unmold the cake and remove the parchment paper. Trim the edges and set aside.
- Transfer the bread dough to a floured work surface. Roll out the dough into a rectangle slightly larger than the chocolate cake. Place the chocolate cake on top of the dough and roll it up tightly into a log, pinching the edges to seal. Transfer the log to a greased loaf tin. Cover the tin with plastic wrap and let it rise for 45 minutes, or until doubled in size.
- Preheat the oven to 374°F (190°C). Brush the loaf with beaten egg and bake for 25 minutes, or until golden brown. Remove from the oven and let cool. Unmold and enjoy.
Notes
- Recipe Source: Yum Yum
- To make soft and fluffy bread, ensure that the dry yeast is fresh and active. Plus, properly knead the dough with a stand mixer or by hand until smooth and elastic. This helps to develop gluten, resulting in a lighter and fluffier texture.
- For the spongy chocolate cake, use room-temperature eggs and milk before starting. This helps the ingredients blend together more easily and promotes better volume and texture.
- Use a gentle folding motion when incorporating the dry ingredients into the egg yolk mixture or when adding the whipped egg whites. This prevents the loss of air and maintains the fluffy texture of the batter.
Nutrition Information
Show Details
Serving
8people
Calories
285kcal
(14%)
Carbohydrates
35g
(12%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
107mg
(36%)
Sodium
108mg
(5%)
Potassium
119mg
(3%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
393IU
(8%)
Vitamin C
0.001mg
(0%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 8people | |
| Calories | 285kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 107mg | 36% |
| Sodium | 108mg | 5% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 393IU | 8% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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